Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins

• Published in: Foods 2021-01, Vol.10 (1), p.146
• Main Authors: Lee, Dongheon, Lee, Hyun Jung, Yoon, Ji Won, Kim, Minsu, Jo, Cheorun
• Format: Article
• Language: English
• Subjects: Aging; Aging methods; aging periods; Air flow; Amino acids; Aroma; aroma volatiles; Beef; Biological activity; dry aging; Fatty acids; Flow velocity; Food science; Humidity; Lipid peroxidation; Lipids; Lipolysis; Methods; Microbial activity; Microorganisms; Oxidation; Principal components analysis; Propionaldehyde; Proteolysis; Statistical analysis; Strip; Trimethylamine; Volatile compounds; Volatiles; wet aging
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10010146

This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half ( = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma volatiles from dry- and wet-aged samples were analyzed at seven-day intervals ( = 3 for each aging period). As the aging period increased, dry-aged beef showed higher concentrations of volatile compounds than those in wet-aged beef ( < 0.05). Most changes in the concentrations of aroma volatiles of dry-aged beef were associated with propanal, 2-methylbutanal, 2-methylpropanal, 1-butanamine, trimethylamine, 2-methyl-2-propanethiol, and ethyl propanoate, which were mainly produced by lipid oxidation and/or microbial activity (e.g., proteolysis and lipolysis) during the dry aging period. Therefore, we suggest that the differences in aroma between dry- and wet-aged beef could result from increased lipid oxidation and microbial activity in dry-aged beef possibly owing to its ambient exposure to oxygen.